Mantecadas (Mexican Muffins)
These mantecadas are light, fluffy Mexican muffins made with vanilla and fresh orange zest. This mantecada muffin recipe bakes up in classic red liners, just like at the panadería.
Servings: 12 muffins
Ingredients
- 3 large eggs, room temperature
- 1 cup granulated sugar
- Zest of 1 orange
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ⅛ teaspoon fine salt
- 1 cup vegetable oil (canola or avocado work great)
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners and set aside.
- In a large bowl, whisk together the eggs and sugar until the sugar has completely dissolved.
- Whisk in the orange zest, vanilla extract, and milk.
- Sift in the flour, baking powder, and salt. Whisk together to mostly combine.
- Add the vegetable oil and whisk together until the batter is completely smooth.
- Divide the batter evenly into the prepared muffin cups. Lightly tap the cupcake pan on the counter 2-3 times to help even out the batter and get rid of any large air bubbles.
- Bake for 25-30 minutes, until the tops are golden brown and an inserted toothpick comes out clean.
- Allow them to cool for 10 minutes before serving.
Notes
- Storing: Keep mantecadas in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can warm them in the microwave for a few seconds before serving if you'd like.
- Milk: 2% milk works in place of whole milk.
- No mixer needed: These are easy to make by hand with a bowl and whisk, but a hand mixer or stand mixer with the whisk attachment works too.
- Liners: Red liners give you the classic panadería look, but any color works.
Nutrition
Serving: 1muffin | Calories: 334kcal | Carbohydrates: 34g | Protein: 4g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 154mg | Potassium: 63mg | Fiber: 1g | Sugar: 18g | Vitamin A: 92IU | Calcium: 88mg | Iron: 1mg